streusel caramel coffeecake
| Measure | Ingredient |
|---|---|
| ¾ cup | Sugar |
| ¼ cup | Butter |
| 1 | Egg |
| ½ cup | Milk |
| 1 cup | Brown sugar |
| ¼ cup | Flour |
| 2 teaspoons | Cinnamon |
| 1½ cup | Flour |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| 9 | Caramels, kraft |
| ½ cup | Butter |
| 1 cup | Chopped walnuts, optional |
BATTER
STREUSEL TOPPING
Preheat oven to 350 deg f. Grease an 8" square pan. Unwrap caramels and warm them on a plate for five minutes in the oven. From the batter ingredients: Beat together the sugar, butter and egg. Stir in the milk.
Sift the flour, baking powder and salt together. Blend with egg mixture.
Spread ⅔ of the batter in prepared pan. One by One, pull the caramels into 4" long ribbons and press them into the batter. Place them a regular intervals. Spread the remaining batter over the top. Mix together the streusel ingredients and sprinkle over the batter. Bake for 40 to 45 minutes or until a pick comes out clean. Cut and serve warm.
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